Moong Dal-Peel Chutney Recipe

Preparation Method

Remove the lentil peels from water and fry them in ghee. In the remaining ghee, fry half of the asafoetida and half of the cumin seeds. Then, grind the green chilli, ginger, green coriander, half of the cumin, half of the asafoetida, and salt along with the lentil peels. Add the dry mango powder and the remaining fried cumin seeds and asafoetida. Squeeze lemon on top and mix everything well. This chutney is ready to serve—zesty and delicious!